Friday, October 16

Coconut ice is one of those things that one piece is definitely enough for me. A second piece and I'm starting to feel ill. So I was encouraged to find this recipe that only makes about 24 small pieces - and each piece is just enough sweetness. You could double the mixture if you wanted to make them bigger, but really I think they're so sweet you don't need to.

These do need to be stored in the refrigerator but you can make them a few days ahead of your pink ribbon breakfast, school fete or birthday party.

Method:
In a saucepan, combine icing sugar, milk, butter and salt. Heat on medium heat until it boils, and takes on candy-like quality (It should be bubbling and if you take a teaspoon and put it into a bowl of cold water it should ball up in your fingers).

Add your coconut and give a quick stir to combine

Take off the heat and divide into two bowls. Allow to cool for 5 minutes, it should start to firm.

Mix one portion, either with a handmixer or stand mixture to ensure all ingredients are well combined and doesn't separate.

Press into a small greased tray (I pressed mine up to a small loaf tin) and put aside.

Put the other portion in your mixing bowl and add a few drops of food colouring, mix as the first portion and then press on top of the first portion.

Refrigerate for 2 hours.

Cut into desired portions and store in airtight container in the fridge.

PEEKABOO!

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